Who can resist a freshly baked muffin and what’s better is that this recipe everyone can enjoy!
Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.
Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness. Pad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).Continue reading “Veggie Pad Thai Noodles with Peanut Sesame Dressing”
Today I started the day doing what I love to do on a Wednesday, going for a run. I’m so very fortunate to live only minutes from the beach and am spoilt with this amazing weather here on the Gold Coast even in the Winter, that it would be ignorant of me not make the effort to utilize it.
After I drop the kids at school and preschool I make Wednesday morning my day to inhale in the ocean air while I run amongst the many other fellow runners, walkers, or just peaceful wave watchers. People from all walks of life appreciating natures beauty. It always fascinates me to observe people and wonder what is happening in their lives to bring them here.
I discard all the negativity and stress that life brings in my day-to-day busy life and focus on only that moment. I don’t have to tell you how mind health is just as important as physical health and I feel running in this environment so freeing, peaceful and so valuable for your soul and spirit.
Hello again, I know it’s been a little while since I’ve posted a recipe my sincere apologies. 2018 has been a challenging year thus far finding the balance of mum and personal life quite demanding let alone time to work on my blog sharing my ideas. It becomes a juggling act that’s for sure.
My love for healthy food hasn’t changed we continue to live a healthy lifestyle even when the weekdays find no time for long hours in the kitchen especially with after school sports/activity commitments every night of the week. The joys of active boys.
Lately my food philosophy has been quick healthy meals and a lot more food prepping. That could mean planning at the start of the week what’s for dinner each night. Making a few extra dinners when I have a free day to freeze for quick no-time for prep nights, and even making double batches so we can eat it for a second time throughout the week (nothing wrong with that). This has helped take the stress out of meal time and keeping us on track with eating nutritious dinners which is so important for my growing, active family and us parents keeping up with them.
I’ll post more about this later on and share some of my go-to meals for mid-week dinners stay tuned..
For today I wanted to share with you these amazing brownies I made for two reasons. One because my kids love brownies and seriously who doesn’t love an indulgent gooey brownie every now and then. And two, my middle son suffers from very dry skin and acute eczema. With the change of weather now becoming colder and a lot dryer his skin has dried out severely and made him inch and irritable.
You probably asking why don’t you just use some cream and what has this got to do with brownies? Continue reading “Healthy Choc Chunk Brownies”
I’m actually not much of a crab eater myself on the other hand my husband is the ultimate crab catcher, eater and seafood lover I could have ever imagined. Our close friends often comment about what opposite tastes and interests we have but you know what after nearly 20 years together opposites must really attract. Continue reading “No Potato Healthy Baked Crab Cakes with Cheats Dill Aioli”